Chicken Salad
Between slices of artisanal bread, on a bed of lettuce, with crackers — the best chicken salad, no matter how it's served, all depends on the perfect base. This 5-star recipe calls for poached chicken seasoned with parsley sprigs and fresh thyme.
Dovetailing Tip: Instead of poaching chicken for todays recipe use the extra chicken that you barbecued on day 4.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 4 cups | diced poached chicken, recipe follows |
| 1 stalk | celery, cut into 1/4-inch dice |
| 4 | scallions, trimmed and thinly sliced or 1/4 cup sweet onions cut into 1/4-inch dice |
| 1 1/2 teaspoon | finely chopped fresh tarragon or fresh dill |
| 2 tablespoons | finely chopped parsley |
| 1 cup | prepared or homemade mayonnaise |
| 2 teaspoons | strained freshly squeezed lemon juice |
| 1 teaspoon | dijon mustard |
| 2 teaspoons | kosher salt |
| freshly ground black pepper | |
| Poached Chicken | |
| 10 sprigs | parsley |
| 2 sprigs | fresh thyme |
| 1 | small onion, halved |
| 1 | small carrot, halved |
| 1 stalk | celery, halved |
| 3 pounds | chicken breasts halves, on the bone and fat trimmed |
| 5 to 6 | cups chicken broth, homemade or low-sodium canned |
Directions:
In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
POACHED CHICKEN FOR SALADS
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
Cook's Note
Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.
Source: foodnetwork.com
